Preparation1. Set a rack in the lower third of the oven and preheat to 325°F (160°C). 2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes. 3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute. 4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half. 5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix. 6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine. 7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batterit might disturb the marbling. 8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour. 9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack. SERVING: This doesn't need any accompaniment.STORAGE: Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.

In a small bowl wisk, vanilla, rum and 1/3 of the sour cream together.

In your mixer bowl, with the paddle attachment, place all of your dry ingredients, and mix briefly to combine. Add butter and the remaining sour cream, and mix on low speed until combined. Then adjust your mixer to medium speed and blend for about 2 minutes. Scrape down the sides, and add your egg yolf mixture in three batches, beating for 30 seconds and scraping the bowl after each addition.

Bake in a 9 inch springform pan lined with parchment at 300 for about 35 minutes. The cake should be flat ( no domed top) and just nder 2 inches tall.

Bacardi Rum CakeFrom Carroll Pellegrinelli,Your Guide to Desserts / Baking.FREE Newsletter. Sign Up Now!A Tried and True RecipeCake: 1 cup chopped, toasted pecans or walnuts1 18-1/2 ounce yellow cake mix1 1-3/4 ounce instant vanilla pudding mix4 eggs1/2 cup cold milk1/2 cup vegetable oil1/2 cup Barcardi dark rum Glaze: 1 stick butter1/4 cup water1 cup sugar1/2 cup Barcardi dark rum Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully